Energy balance concept in the evaluation of water table management effects on corn growth: Experimental investigation

Prasanta K. Kalita, Rameshwar S. Kanwar

Research output: Contribution to journalArticlepeer-review


The effects of water table management practices (WTMP) on corn growth in 1989 and 1990 at two field sites, Ames and Ankeny, Iowa, were evaluated by calculating crop water stress index (CWSI) and monitoring plant physiological parameters during the growing seasons. Experiments were conducted on field lysimeters at the Ames site by maintaining water tables at 0.3‐, 0.6‐, and 0.9‐m depths and in a subirrigation field at the Ankeny site with 0.2‐, 0.3‐, 0.6‐, 0.9‐, and 1.1‐m water table depths, and periodically measuring leaf and air temperature, transpiration rate, stomatal conductance, and photosynthetically active radiation (PAR) using leaf chamber techniques. Net radiation of canopy was estimated using the leaf energy balance equation and leaf chamber measurements and then correlated with PAR. Analysis of data revealed that net radiation, leaf air temperature differential, transpiration rate, stomatal conductance, and CWSI were strongly related to WTMP during vegetative and flowering stages of corn growth. Excess water in the root zone with a water table depth of 0.2 m caused the maximum crop water stress and ceased crop growth. Both water and oxygen could be adequately maintained for favorable crop growth by adopting the best WTMP. Results indicate that plant physiological parameters and CWSI could be used to evaluate the effectiveness of WTMP and develop the best WTMP for corn growth in the humid region.

Original languageEnglish (US)
Pages (from-to)2753-2764
Number of pages12
JournalWater Resources Research
Issue number10
StatePublished - Oct 1992
Externally publishedYes

ASJC Scopus subject areas

  • Water Science and Technology


Dive into the research topics of 'Energy balance concept in the evaluation of water table management effects on corn growth: Experimental investigation'. Together they form a unique fingerprint.

Cite this